This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!
I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.
I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.
He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.
150g – 200g each Portion of Prawns, Mussels and squid
Slice of smoked Salmon – chopped
60g Red rice – cooked as per packet
Chilli – chopped finely
Parsley – finely chopped
Handful of Kalettes
6 Kalette Leaves – cut in half
Warm through seafood mix for few minutes.
Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
Once rice is cooked through add into mix and stir through.
Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.
1 Cooked Duck Breast (from Fencebay) – sliced
1 Carrot – sliced longways into thin strips
1 Beetroot – sliced thinly
Fresh Salad leaves (of your choice)
Small handful of Feta Cheese
Small handful of Walnuts
1 tbsp Balsamic Vinegar
1 tbsp Good Olive oil
1 tbsp Hoisin Sauce
Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
Place salad mix onto a plate
Top with crumbled feta cheese and sprinkle crushed walnuts over top.
Place sliced Duck breast on top and drizzle Hoisin sauce over duck.
This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!
I got back late from work tonight and was looking for something quick and healthy, I still had some of my avocado salsa left from Monday night (see spicy salmon recipe), so I decided to mix it with a tin of fresh tuna, quickly griddled my leftover Aubergines and voila, a lovely tasty healthy dinner. It was yummy.
1/2 avocado – cut into slices/chunks
lime juice from 1 lime
1/2 red onion finely chopped
1 tsp olive oil
1 tbsp coriander
Mix all in a bowl and serve.
Slice Aubergine about 1cm thick, rub with oil and griddle for approx 2-3 mins each side.
To make the dressing mix the lemon juice, walnut oil and garlic in a bowl with salt and pepper.
Steam the aubergine for 10 mins. Squeeze any excess water. (If you have a Luce Combi microwave use the vegetable setting to steam)
Combine the Aubergine, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve with a tasty glass of Chardonnay.
World Whisky Day – 16th May 2015! What will your dram or delight be?
I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.
2 Handfuls of Spinach or alternative salad leaf
8-10 Green pitted olives
2 roasted red peppers – sliced
Handful of king prawns
Handful of Cooked Mussels
1 tsp red chillies
1 tbsp light mayo
1-2 tbsp of Scotch Whisky Dressing
1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.
2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels
3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.